Australian Sagrantino wine regional and flavour profile
RED | FULL BODIED
Sagrantino tastes and aromas
Flavours of juicy, bright cherry and plum fruits with mocha, coffee-like secondary layers, and fruity, spicy aromas
Highly tannic, full-bodied, high acidity and 16% alcohol
Cellaring potential of Sagrantino
Sagrantino’s high tannins and affinity for oak mean that it matures particularly well.
Facts about Sagrantino
- The grape is one of the most tannic varieties in the world, and creates wines that are inky purple with an almost-black centre.
- In Italy, mandate states it must be barrel-aged for at least 30 months before being released for sale.
- Originally from Italy, the wine is not widely known outside of Italy the country and there are few plantings elsewhere.
- The origins of the grape are widely disputed, but what is known is that it was used primarily for dessert wines for many years, the grape being dried in the passito style, much like a Recioto di Valpolicella. Beginning in 1976, however, the wines were made in a dry style, and that is how they are primarily produced today.
Australian regions that produce Sagrantino
Various styles of Sagrantino are produced in Australia from regions such as Adelaide Hills, Swan Hill, Murray Darling, McLaren Vale, Barossa Valley, Eden Valley, and Hunter Valley.
Outside Australia, the grape is primarily grown in Central Italy, with only 250 acres (1.0 km2) dedicated to the grape in the hands of about 25 producers.
What food to pair with Sagrantino
Sagrantino wines are incredibly acidic and tannic, and can be difficult to drink when not accompanied by food. Strong flavoured meaty dishes go well, such as European sausages, game, or meat-based pasta.